Step Up Your Home Cooking with Seared Striped Bass
Recipe provided by Michele’s Restaurant features mint vinaigrette.
This healthy recipe—featuring an old favorite from local waters—is courtesy of Ludovic Bezy, executive chef at Michele’s Restaurant at Dover Downs Hotel and Casino.
Seared Striped Bass with Basil and Mint Vinaigrette
- 8 oz. striped bass
- 3 oz. spring mix lettuce
- 3 oz. cucumber
- 3 oz. carrots
- 2 small Yukon gold potatoes
- ¼ cantaloupe
- 2 leaves basil
- 2 leaves mint
- 2 tbsp. white balsamic vinegar
- 6 tbsp. vegetable oil
- 2 tbsp. honey
- Salt and pepper to taste
Peel the Yukon gold potatoes and carrots and shape then into small footballs of about 1.5 inches long, poach them separately in salted water until cooked. Cut the cucumbers the same length as the potatoes and carrots. Chop the mint and basil together very thin. Mix oil, vinegar, honey and herbs together. Season with salt and pepper to taste. Peel the cantaloupe and make small balls using a melon ball utensil.
Use a 6 to 8 oz. piece of striped bass. Season both sides with salt and pepper. Sear in hot vegetable oil on both sides. Plate your dish by setting the lettuce first, then the fish, vegetables and cantaloupe balls. Pour your vinaigrette over all the items. Garnish with chives.